These snowy winter days are really bringing me down. What’s worse, they are bringing Mr. O-P, man-in-knee-surgery-waiting, down as well. I can handle my own moments of melancholy, but living with a melancholy man…well, it is NOT fun.
So it’s time to inject a little cheer into these frosty mornings with a crackling fire in the fireplace, the newspaper, some Irish coffee, and a basket of fresh-from-the-oven almond muffins. We are both big fans of almond, so this was an easy choice. They employ the use of two mixing bowls, so no need to drag out the heavy stand mixer. Another plus is that you probably have everything needed in your pantry already, so stay right at home, there is just no need to scrape the ice off the windshield AGAIN.
Try these the next time you’re feeling blue from all of the white. You’ll feel better.
Glazed Almond Poppy Seed Muffins
2 extra-large eggs
1 cup granulated sugar
½ of a 13-oz. can evaporated milk (6.5 ounces)
2 Tablespoons whole milk
1 cup vegetable oil
2 cups all-purpose flour
2 teaspoons baking powder
¼ teaspoon salt
½ teaspoon vanilla extract
1 teaspoon almond extract
3 Tablespoons poppy seeds
½ teaspoon almond extract
1 Tablespoon milk
½ cup confectioners’ sugar
Preheat the oven to 325°F
Spray two 6-cup jumbo muffin pans with Pam; set aside.
In a large mixing bowl, whisk together eggs, sugar, evaporated milk, whole milk, oil, and extracts until thoroughly blended. In a medium mixing bowl, sift together flour, baking powder, and salt. Gradually add the flour mixture to the wet mixture, whisking until well combined. Fold in poppy seeds, just until incorporated. Pour batter into prepared muffin tins, filling each well 2/3 full. Bake for 25-30 minutes until nicely crowned and the edges are browned.
Remove from oven and invert over a baking rack. Drizzle with glaze while still warm.
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